Simply Super Blending using The Super Q Blender from Sage

The Super Q Blender from Sage heralds the next generation of super blender. Packing a mighty smooth punch thanks to its powerful 2400W motor, it makes light work of blending even the toughest of ingredients. Under load the blade tip can reach speeds of 300km/h.

Five one-touch programs and 12 speed settings make it easy to create tasty and delicious soups, smoothies and frozen desserts.

With all that power you would expect the Sage Super Q Blender to be noisy. But thanks to noise suppression technology this isn't the case. Operating noise is reduced for a blend that is easier on the ears.

The Sage Super Q Blender is supplied with a personal blender cup. An additional blade system lets you mix directly into the personal blender cup for smoothies on the go. The intelligent base of the Super Q recognises if the personal blender cup is being used and optimises performance accordingly.

A one-touch auto clean function will clean the blades and jar - all you need to do is add the water and little detergent, the Super Q Blender does the hard bit for you! For your peace of mind the Super Q Blender is backed up with a Sage 10 year repair, replace or refund guarantee.

The following 15 tasty recipes are all quick and easy to make and show how versatile the Sage Super Q Blender is - from fresh and healthy smoothies and indulgent desserts through to tasty dips, sauces and hearty soups.

Thanks to Sage for the recipes.

Serves: 4. Makes: 1.5 litres. Prep Time: 10 minutes

• 1 Orange peeled and halved
• 1 Green apple, quartered
• 1 Lebanese cucumber, roughly chopped
• 200g Green seedless grapes
• 7 Ice cubes
• 60g Baby spinach
• 450ml Chilled coconut water

• Place ingredients into blender jug and secure lid
• Select 'Green Smoothie' and wait until the program finishes

Serves: 4. Makes: 1.5 litres. Prep Time: 10 minutes

• 2 Medium beetroot, peeled and cut into 2cm pieces

• 180g Seedless red or green grapes

• 50g Baby spinach

• 2cm Piece ginger, roughly chopped

• ½ Lemon, peeled , halved

• 1 Orange, peeled, halved

• 16 Fresh mint leaves

• 10 Ice cubes

• 400ml Organic cloudy apple juice

• Place ingredients into blender jug and secure lid
• Select 'Green Smoothie' and wait until program finishes

Serves: 4. Makes: 1.5 litres. Prep Time: 10 minutes

• 400g Peeled pineapple and roughly chopped

• 200g Frozen chopped mango

• 90g Kale leaves, stems removed, roughly chopped

• 8 Ice cubes

• 60g Raw almonds

• 450ml Chilled coconut water

• Place ingredients into blender jug and secure lid
• Select 'Green Smoothie' and wait until program finishes

Serves: 4. Makes: 1.5 litres. Prep Time: 10 minutes

• 85g Blanched almonds

• 400g Frozen blueberries

• 1 Tablespoon raw maca powder

• 55g Fresh young coconut flesh, chopped

• 800ml Chilled coconut water

• Place ingredients into blender jug and secure lid
• Select 'Smoothie' and wait until the program finishes

Serves: 4. Makes: 1.5 litres. Prep Time: 10 minutes

• 60g Oat bran

• 2 Tablespoons chia seeds

• 8 Fresh medjool dates, pitted

• 2 Bananas, halved

• 800ml Chilled unsweetened almond milk

• 200g Greek yoghurt

• 1½ Tablespoons of honey or maple syrup (optional)

• Place ingredients into blender jug and secure lid
• Select 'Smoothie' and wait until program finishes

Serves: 4-6. Makes: 1.5 litres. Prep Time: 10 minutes

• 12 Oreo Cookies

• 300ml Chilled milk

• 500g Vanilla ice-cream

• Place 4 cookies into blender jug and pulse 4 times or until roughly crushed, transfer to a bowl and set aside

• Place remaining ingredients into blender jug and secure lid

• Select 'Smoothie' and wait until program finishes. Use tamper occasionally to press ingredients into blades if required

• To serve, pour into chilled glasses and sprinkle with reserved cookie crumbs

Serves: 4

Makes: 1.2 litres. Prep Time: 10 minutes

• 450g Frozen green peas

• 2 Green onions, roughly chopped

• 500ml Vegetable stock, at room temperature

• 35g Fresh mint leaves, plus extra, to serve

• 200ml Thickened cream

• Salt and freshly ground pepper, to taste

TO SERVE

• Greek style unsweetened yoghurt or sour cream

• Place the peas in a large heatproof bowl and cover with boiling water. Stand for 5 minutes or until thawed, then drain

• Place the peas, green onion and stock into blender jug and secure lid

• Select and run the 'Soup' program

• Add the mint leaves and secure lid

• Puree for 30 seconds or until combined then season to taste with the salt and pepper

• To serve, divide among serving bowls, dollop with yoghurt or sour cream and garnish with extra mint leaves

Tip: This recipe uses shelf stable UHT stock. If using fresh stock, stock must be heated to boiling point for 1–2 minutes, and then allowed to cool until there is no visible steam before blending

Serves: 4

Makes: 1.2 litres. Prep Time: 10 minutes. Cooking Time: 55 minutes

• 6 Large plum tomatoes, halved lengthwise

• 2 Large red capsicums, seeds removed, quartered

• 1 Red onion, quartered

• 3 Garlic cloves, peeled

• 2 Tablespoons olive oil

• 500ml Vegetable stock, at room temperature

• 2 Teaspoons tomato puree

• 20g Basil leaves, plus extra to garnish

• Salt and freshly ground pepper, to taste

• Salsa Verde, to serve (see below)

• Preheat oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray with nonstick baking paper

• Place tomatoes, capsicums, onion and garlic onto tray. Drizzle with olive oil and season with salt and pepper. Toss lightly to coat. Roast for 40–45 minutes, or until golden brown and softened. Set aside to cool for 5 minutes

• Using tongs, transfer roasted vegetables into blender jug. Add stock and tomato puree and secure lid

• Select and run the 'Soup' setting

• Add basil, season to taste with salt and pepper and secure lid

• Puree for 30 seconds

• To serve, divide soup among serving bowls, drizzle salsa verde over soup and garnish with basil leaves

Tip: This recipe uses shelf stable UHT stock. If using fresh stock, stock must be heated to boiling point for 1–2 minutes, and then allowed to cool until there is no visible steam before blending

Serves: 4

Makes: 1.2 litres. Prep Time: 10 mins. Cooking Time: 35 mins

• 1 Tablespoon organic coconut oil

• 4 Tablespoons Thai Red Curry Paste

• 650g Butternut pumpkin, peeled and cut into 4cm pieces

• 700ml Chicken stock

• 270ml Coconut milk

• 2 Teaspoons fish sauce, or more, to taste

TO SERVE

• Thinly shredded kaffir lime leaves, chilli flakes, chopped roasted cashews

• Heat coconut oil in a saucepan over medium heat. Add the curry paste and cook, stirring, for 2–3 minutes or until fragrant

• Add pumpkin and stock. Increase heat to high and bring to the boil. Reduce heat to medium low and simmer, covered for 20 minutes or until pumpkin is tender. Allow to cool until there is no visible steam

• Reserve ½ cup coconut milk and set aside

• Add remaining coconut milk, fish sauce and pumpkin mixture to the blender jug and secure lid

• Puree for 2–3 minutes or until hot

• To serve, divide soup among serving bowls. Drizzle with reserved coconut milk. Garnish with kaffir lime leaves, chilli flakes and cashews

Makes: 10. Prep Time: 10 mins + 6 hours to freeze

• 700g Thick vanilla yoghurt

• 410g Canned peach slices in natural juice, drained

• 2 Passionfruit

• 150g Fresh or thawed frozen raspberries

• 1 Tablespoon caster sugar

• Place 1 cup (260g) yoghurt, peaches and pulp from passion fruit into blender jug and secure lid

• Puree for 8 seconds or until smooth

• Divide peach mixture among 10x 125ml capacity ice-pop moulds

• Place remaining yoghurt, raspberries and sugar into blender jug and secure lid

• Puree for 5 seconds or until smooth

• Pour gently into each ice-pop mould on top of peach mixture

• Place wooden stick into centre of each mould and into freezer for 6 hours or until firm

Tip: To remove ice-pops from moulds, dip moulds quickly into hot water and gently pull the ice-pops

Serves: 6-8

Prep Time: 10 mins

• 600g Frozen chopped mango

• 1 Lime, peeled, halved

• 150ml Coconut milk, chilled

• 150g Sweetened condensed milk, chilled

• 20g Toasted shredded coconut, cooled (optional)

• Place ingredients into blender jug and secure lid

• Select and run 'Frozen Dessert' program until smooth and combined. Use tamper to firmly press ingredients into the blades

• Serve immediately

Storage: Transfer to a freezer-safe container and freeze for up to 2 weeks

Serves: 4

Prep Time: 5 mins

• 4 Lemons, peeled, halved

• 1 Teaspoon finely grated lemon rind 100g caster sugar

• 30 Ice cubes

• Place ingredients into blender jug and secure lid

• Select and run 'Frozen Dessert' program until combined and smooth. Use tamper to firmly press ingredients into the blades

• Serve immediately

Storage: Transfer to a freezer-safe container and freeze for up to 2 weeks

Makes: 280g/1 cup

Prep Time: 10 mins

• 75g Baby rocket leaves

• 35g Finely grated parmesan cheese

• 45g Pine nuts, toasted 

• 2 Garlic cloves, peeled

• 100ml Olive oil, plus extra to cover

• 2 Teaspoons lemon juice

• Salt and freshly ground black, to taste

TO SERVE

• Flat bread, vegetable crudites or chopped Turkish bread

• Place all the ingredients into the blender jug and secure lid

• Chop for 20–30 seconds until almost smooth, scraping down ingredients if necessary

• Season to taste with salt and pepper

• Serve: Transfer to a serving bowl and serve with flat bread, vegetable crudites or chopped Turkish bread

• Storage: Store in an airtight container in the fridge for up to 3 days. Pour a little extra olive oil over to cover the top of the pesto (this helps prevent any oxidation or browning)

Tip: This pesto is also perfect stirred through hot pasta. To make basil pesto swap rocket for fresh basil leaves